Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes. Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture. Serves 4.

Like this:

4 medium sweet potatoes, peeled and cut into large dice
Salt
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, diced
1/2 teaspoon allspice
1 teaspoon smoked paprika
A few dashes or more hot sauce, to taste
2 scallions, thinly sliced on a bias
Ground black pepper
PreparationPlace the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.

When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.

While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until it’s golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.

Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm. Serves 4.

Add the onion, garlic, carrots, celery and bay leaf to the pot, and cook until the vegetables have softened, about 5 minutes. Add the kale and cook until wilted, 3-4 minutes. Season the veggies with salt and freshly ground black pepper.

Add the beans, chickpeas, herbs, tomatoes, stock and water to the pot, and bring up to a bubble. Add the pasta and boil the soup until the pasta has cooked to al dente, according to package directions. Remove from the heat and let cool for about five minutes before serving. Serves 4.

In a small bowl, whisk together honey, soy sauce, lime juice, and mustard. Marinate salmon in the refrigerator in sauce several hours or until ready to cook. In a nonstick skillet coated with nonstick cooking spray, cook salmon on each side until golden brown and crispy and just cooked through. Transfer salmon to 2 platter. Add remaining honey glaze to skillet and simmer, stirring, until mixture comes to a boil. Return salmon to pan, heat, and serve.